Summer Treats Inspired by Our Summer Nail Color Collection

It's officially post-MDW and that means we can break out our white jeans and start celebrating the summer in our limited edition Halo summer colors!

Every season, we release our limited edition nail polish color palette, made with the same nontoxic 10-free formula you love, but, they're only available for one season. We work hard at spotting the upcoming trends in fashion & function, so that you don't have to.  

Our theme this season is Summer Treats - think cool & refreshing colors with a hint of sweet. Exactly the pop of nail color we think your manicure will need this summer. 

So to ring in the season, we're bringing you recipes inspired by some of OUR favorite summer treats 

Homemade Creamsicles (a la

  • 2 naval oranges, plus zest
  • 1 13.5 oz. can full fat coconut milk (not refrigerated), divided
  • 2 tbsp raw honey, divided

Before slicing the oranges, zest one teaspoon of orange zest off the peel.
Slice the oranges into wedges and remove the peel and any seeds.
Add the orange wedges into a blender, along with half of the raw honey, full fat coconut milk (reserving 1/3 of a cup), and the orange zest.

Blend this together until fully pureed - you don’t want any chunks so really make sure it’s smooth.
Pour the orange cream mixture into the popsicle mold - make sure only to fill them about 2/3 of the way up in order to leave space for the cream mixture (see instructions below).
Place the popsicle mold into the freezer and freeze for about an hour, until it’s solid enough to hold a popsicle in place without falling over, but not yet frozen.
While the mold is in the freezer, combine the remaining 1/3 cup of the coconut milk with the remaining honey and mix until smooth (you may need to use a whisk).
After an hour, carefully add the popsicle sticks into the center of the popsicles and then carefully pour the sweetened cream mixture to fill the popsicle to the top.
Place back in the freezer and freeze until solid, at least 4-5 hours.

Lemonade (for adults) via

  • 2-1/4 cups sugar
  • 5 cups water, divided
  • 1 tablespoon grated lemon zest
  • 1-3/4 cups lemon juice
  • 1 cup light rum or vodka
  • 6 to 8 cups ice cubes

Garnish with Lemon slices

  • In a large saucepan, combine the sugar, 1 cup water and lemon zest. Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from the heat. Stir in lemon juice and remaining water. Pour into a 2-qt. pitcher; refrigerate until chilled.
  • Stir in rum. For each serving, place 3/4 to 1 cup ice in a Collins or highball glass. Pour lemonade mixture into glass. Garnish with lemon slices as desired.


Spearmint Homemade Ice Cream (courtesy of queen Martha Stewart)

  • 1 cup packed fresh spearmint, preferably Kentucky Colonel
  • 1 cup whole milk 
  • 2 cups heavy cream
  • 2 large eggs
  • 3/4 cup sugar

Step 1
Prepare an ice-water bath. Cook mint in a small saucepan of boiling water until bright green, about 1 minute. Using a slotted spoon, transfer mint to ice-water bath. When cool, drain, and squeeze out excess water. Reserve ice-water bath.

Step 2
Puree mint and milk in a blender until mint is finely chopped. Transfer to a medium saucepan, add cream, and bring to a simmer over medium heat.

Step 3
Meanwhile, whisk together eggs and sugar in a medium bowl.

Step 4
Gradually whisk 1/3 of the cream mixture into the egg mixture, then pour egg-cream mixture into the saucepan with the remaining cream mixture. Set over medium heat, and cook, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon, about 8 minutes. (Do not let the mixture come to a simmer.)

Step 5
Strain through a fine sieve into a heatproof bowl, pressing on mint to extract liquid. Set bowl in ice-water bath. Let cool completely, stirring occasionally. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze until firm, about 4 hours (or up to 1 week).

Blueberry Bellinis (from

  •  1/2 cup sugar
  •  1/2 cup water
  •  2 cups fresh or frozen blueberries
  •  24 ounces Prosecco, chilled*
  1. For blueberry puree: In a small saucepan, add sugar, water and blueberries. Stir together. Bring to a simmer and allow to cook for about 10 minutes. Sugar should be dissolved. Cool. Transfer cooled mixture to a blender** and puree until smooth.***
  2. For each individual serving: Pour 2 ounces of blueberry puree into a champagne flute or cocktail glass. Add 3 ounces of Prosecco. Gently stir to mix.